Mix gelatin with boiling water; stir until dissolved.
Add frozen orange juice to hot mixture; chill until partially set. Add pineapple and mandarins; place in 9 x 13-inch pan until stiff. Follow directions on chiffon pie mix; add prepared Dream Whip. Spread mixture over top of congealed gelatin mixture. Refrigerate.
Spread grated Cheddar cheese evenly over top before serving.
Yields 12 servings.
ogether the ingredients for the lemon chess pie filling. Pour immediately over
br>Spread into 2 greased pie pans and bake for 45
ides of a 9 inch pie dish. Chill for 30 mins
In a saucepan combine the gelatin, sugar and salt. Stir in the milk and egg yolks.
Cook and stir constantly over medium heat until mixture thickens slightly, about 5 minutes. Remove from heat.
Stir in the grated peel and juices. Chill till partially set. Fold in whipped cream and put in pie shell. Chill until firm, at least 2 hours.
Bake a 9-inch pie shell and cool. Soften gelatin
Mix pie filling as directed on box.
Cut down sugar amount to 2/3 cup.
Break up half of sponge cake.
Put into a large spring-form tin (greased).
Pour 1/2 of pie filling mixture over cake in pan.
Repeat and put in refrigerator overnight.
Serve with Cool Whip.
Decorate with strawberries or coconut if desired.
Soak gelatin in water.
In double boiler over gently simmering water, beat yolks; add 1/2 cup sugar and lemon juice.
Cook, stirring until mixture coats the bottom of a spoon.
Add grated lemon peel, gelatin and food coloring. Stir well.
Cool in refrigerator about 1/2 hour until slightly thickened.
Beat egg whites with 1/2 cup sugar; fold into lemon mixture.
Fold in whipped topping.
Spoon into baked pie crust. Refrigerate 2 to 3 hours before serving.
garnish with chocolate shavings and lemon slices.
Soak gelatin in cold water for 5 minutes.
In top of double boiler, beat egg yolks; add 1/2 cup sugar, lemon juice and salt. Cook over hot water, stirring constantly, until smooth and thickened.
Add softened gelatin and stir until dissolved.
Remove from heat, add lemon rind and cool.
Beat egg whites until stiff, but not dry.
Gradually add 1/2 cup sugar, beating until stiff. Fold in cooled lemon mixture and then pour into the pie shell. Refrigerate until set.
Spread with whipped cream just before serving.
Serves 6 to 8.
ombine 1/2 cup sugar, lemon juice, salt and beaten egg
In saucepan, blend the egg yolks, 3/4 cup sugar, gelatin, water and lemon juice.
Cook over medium heat until it boils and begins to thicken a little.
Add lemon peel.
Place in a pan of ice water or chill in refrigerator until the mixture mounds when dropping from spoon.
Beat egg whites and cream of tartar until almost stiff.
Add 1/2 cup of sugar, 1 tablespoon at a time, until stiff and flaky.
Fold in the lemon mixture.
Pour into pie crust.
Chill several hours before serving.
Prick pie crust and bake about 15 minutes in 400\u00b0 oven until brown.
Cool.
Stir together pineapple with juice, yogurt, pudding mix, lemon peel and lemon juice.
Stir in Cool Whip, just until blended.
Pour in baked pie shell.
Refrigerate at least 1 hour. Garnish with additional topping and canned pineapple slices if desired.
elatin mixture with salt and lemon juice. Cook stirring constantly, over
en to 375 degrees.
PIE CRUST:.
Mix flour,
Mix gelatin with lemon juice and rind.
Beat
Mix gelatine with 1/4 cup water; set aside.
Mix together 4 egg yolks with 1/2 cup lemon juice and 1/2 cup sugar.
Add gelatine mixture.
Cook over low heat until thick.
Remove from heat and add 2 drops yellow food coloring and 1 tablespoon grated lemon rind. Cool.
Beat 4 egg whites with 1/2 cup sugar until they peak; then fold into cooled lemon mixture.
Put into cooked pie crust.
Keep in refrigerator.
Combine egg yolks, sweetener, salt, lime juice and lemon rind in top of double boiler.
Cook and beat with rotary beater until thick.
Soften gelatin in cold water and dissolve in hot mixture; cool.
Beat egg whites until stiff, but not dry.
Fold into lime mixture and mix well.
Pour into chilled rice cereal crust and chill until firm.
When ready to serve, add whipped topping if desired.
Spread crust in a 9-inch pie plate.
Add Jell-O to water and mix.
Let cool but not gel.
Whip milk until it stands in peaks, adding sugar gradually while beating.
Mix Jell-O with lemon juice and rind and whip into milk gradually.
Whip stiff.
Pour into shell and refrigerate.
Combine egg yolks, 1/2 cup sugar, lemon juice and salt. Cook in\tdouble\tboiler\tuntil
thick,
stirring
constantly. Soften gelatin
in
cold
water.\tAdd to cooled mixture.\tAdd lemon peel and
cool until partially set.
Beat remaining 1/2 cup sugar into egg whites and fold into cooled mixture.
Pour into
baked shell
and\tchill.\tSpread\twith
whipped
cream, sweetened.
Pour chilled evaporated milk into a medium size bowl and whip with an electric mixer until soft peaks form, about 1-2 minutes. Mix water, lemon juice and gelatin in microwave bowl and heat on high for 1 minute.
Stir to dissolve gelatin.
Mix whipped milk, sugar, food coloring and gelatin mixture with an electric mixer until throughly blended.
Pour into pie crust.
Cover with inverted plastic dome and chill until fully set, at least 1 hour. Garnish with kiwi fruit, if desired.